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2022 Vol.13 No. 16
Special Topic: Tea Science Research
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1
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Analysis of difference of aroma components in 3 different grades of Zunyi black tea
ZHANG Jing, et al
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5097-5104
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2
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Analysis of quality chemical components of 7 kinds of famous green tea in Guizhou
ZHANG Xue-Han, et al
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5105-5111
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3
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Effects of different shaking treatments on the aroma of autumn tea
LI Mei-Feng, et al
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5112-5120
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4
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Effects of different brewing times on the color, aroma and taste of Lei Shan silver ball tea
WEI Ling-Dong, et al
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5121-5127
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5
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Analysis of physicochemical property and bacterial diversity during the pile-fermentation of Qingzhuan tea
LUO Yan, et al
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5128-5136
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Special Topic: Functional Food and Nutritional Active Substances
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6
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Application of anthocyanin and curcumin in the field of food packaging
GAO Yuan, et al
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5137-5143
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7
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Comparison of anticancer activities of phycocyanin with different purities against A549 and HCCLM3
ZHOU Gui-Hua, et al
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5144-5152
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8
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Analysis of antioxidant activity and flavor substance in Polygonatum cyrtonema wine fermented by 3 different of yeasts
LIU Xiao-Hui, et al
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5153-5161
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9
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Study on physicochemical property and nutritive peculiarity of Tenebrio molitor oil
ZHENG Zi-Fen, et al
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5162-5170
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10
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Preparation and performance study of Hippophae rhamnoides Linn. probiotics microcapsules
ZHOU Li, et al
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5171-5177
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11
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Maillard reaction process optimization of wheat germ protein hydrolysate and analysis of volatile flavor compounds
CHEN Jin-Ming, et al
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5178-5186
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12
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Study on the properties of Mesona chinensis-Rhizoma dioscorea gel
LI Xiao-Ke, et al
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5187-5192
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13
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Effects of ultrasound-assisted immersion freezing on the muscle quality in Miichthys miiuy
YE Jian, et al
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5193-5199
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14
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Study on the preparation of polypeptides from Gynura bicolor and the antioxidant properties of Maillard reaction products
HUANG Zi-Mei, et al
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5200-5208
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15
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Study on fermentation characteristics of fermented yellow serofluid by Lactiplantibacillus plantarum and its microbial transformation ability of soybean isoflavone
DU Long
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5209-5217
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Food Analysis and Detection
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16
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Application of modern instrumental analysis technology in the study of Baijiu flavoromics
GUO Yun-Xia, et al
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5218-5226
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17
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Research progress on detection technology and domestic and foreign standard formulation of fipronil
BIAN Hua, et al
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5227-5234
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18
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Research progress on detection methods of hormones in milk
CHANG Rong, et al
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5235-5243
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19
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Research progress in detection technology of perfluorooctanoic acid and perfluorooctane sulfonic acid in food
HUANG Chun-Yuan, et al
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5244-5252
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20
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Application of fluorescence sensors mediated by silver nanoclusters in the detection of heavy metal ions
WANG Jun-Yang, et al
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5253-5262
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21
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Study on fermentation process optimization of Dimocarpus longan Lour. fruit wine and analysis of its qualities
LIU Jia-Yi, et al
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5263-5270
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22
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Authentication of salmon species based on shotgun proteomics and mass spectrometry multiple reaction monitoring techniques
ZHANG Jiu-Kai, et al
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5271-5278
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23
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Study on the fine structure, physicochemical and digestive characteristics of Zizania palustris flour and its starch
XU Mei-Qi, et al
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5279-5287
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24
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Comparison of taste substances of black tea with different fermentation methods based on non-targeted metabolomics
ZENG Yi-Ting, et al
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5288-5296
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25
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Isolation and identification of spoilage bacteria from Solanum tuberdsm
LIU Xu, et al
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5297-5304
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26
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Rapid determination of vitamin K1 and vitamin K2 in milk powder by online solid phase extraction-high performance liquid chromatography
MAO Xin-Wu, et al
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5305-5313
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27
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Improvement of quality of vacuum freeze drying kiwifruit slices by ultrasonic pretreatment
CHEN Xue-Ling, et al
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5314-5319
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28
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Analysis on the difference of taste substances in white tea under different drying methods based on high-resolution mass spectrometry
ZENG Yi-Ting, et al
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5320-5328
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29
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Effects of paper-containing 1-methylcyclopropene treatment on the disease resistance metabolism of harvested ‘Zhaoxia’ peach fruit
GAO Zhi-Qiang, et al
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5329-5336
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30
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Effects of heat treatment temperature and ionic strength on thermal aggregation behavior of hemp protein
WANG Bing, et al
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5337-5344
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31
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Identification of vegetable oils adulterated with palm oil based on vitamin E composition
GU Qiang, et al
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5345-5350
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Food Safety Supervision and Management
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32
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Research progress on the effects of food processing on egg white allergenicity
LI Yi, et al
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5351-5358
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33
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Characterization of arsenic and evaluation of food safety in the edible fraction of Eriocheir sinensis cultured in rice fields in Liaoning Province
XIA Bang-Hua, et al
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5359-5366
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34
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Analysis of the questionnaire for GB 19295—2021 implementation and indicator corresponding categories
WANG Jia-Qi, et al
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5367-5373
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35
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Safety risk analysis and prediction of meat and meat products in major activities based on ensemble learning
SHI Yun-Tao, et al
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5374-5381
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36
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Determination of 19 kinds of mycotoxins in wheat by ultra performance liquid chromatography-tandem mass spectrometry
ZHENG Jia, et al
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5382-5390
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37
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Rapid determination of 157 kinds of pesticide residues in livestock and poultry meat by QuEChERS combined with ultra performance liquid chromatography-quadrupole/electrostatic field orbitrap high resolution mass spectrometry
ZHANG Peng-Jie, et al
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5391-5400
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38
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Determination of 13 kinds of pesticide residues in agricultural products by array-thin film micro-extraction coupled with high performance liquid chromatography-tandem mass spectrometry
ZHANG Fan, et al
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5401-5409
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39
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Distribution and risk assessment of heavy metals in typical rice-shrimp breeding environment and products in Jiangsu Province
REN Di, et al
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5410-5418
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40
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Drug sensitivity analysis of Escherichia coli isolated from commercial poultry products
YU Yi, et al
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5419-5424
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